Sweet Bbq Meatballs Recipes

Steps:

• Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
• Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
• While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Transfer to an ungreased 2-qt. baking dish., Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375° for 10-15 minutes longer or until heated through.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir until tender, 7-9 minutes., Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.

Steps:

• 1. In a large bowl add the ground beef, eggs, minced garlic, and finely diced onion. Combine and roll into balls that are about the size of a golf ball. Set aside.
• 2. In a medium bowl, add brown sugar, ketchup, teriyaki sauce, bbq sauce, liquid smoke, honey mustard, molasses, paprika, onion powder, and garlic powder. Mix well, cover and set aside for later.
• 3. place the meatballs in a crockpot on high and let cook till almost done (about 2 hours). Add the bbq sauce and mix so all meatballs are covered. Let it cook till bbq sauce gets really thick. (about 2 more hours). Serve and enjoy! If there are any left over I chop them up and make baked beans with them..yummm!!
• 4. The first time I made these were as an appetizer for a party and I blindly made them hoping they would be good just for the sake of something different. Everyone loved them and came back for more. After 5 yrs that is the main request I get for parties :)

Steps:

• Combine the barbecue sauce and grape jelly into the slow cooker and then add the meatballs.
• Cook the mixture on high for 2 - 2 ½ hours until completely cooked through.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.